Heavenly Healthy Bread

There is this bakery. Its amazing, it has the most incredible gluten free products and I am utter obsessed with their bread and crisp bread all of which contains zero sugar as well. A rare find as most gluten free products have lots of sugar in them. Why? Anyhow, this bakery: Friends of Adam is in Stockholm. Yay if you live there but nay if you don't. I used to pack my bags full of the stuff whenever I fly over but as I have no trips planned for the next few months I thought I would try it out myself. Now bread making is the scariest thing for me. So much work, and effort and I never have the right amounts or there requires some strange kitchen appliance I never even heard of. 

Screw it. I oiled my loaf tin and set out on a mission. To make it as easy as possible, and this was the final product and the entire kitchen smelled heavenly. I eat a slice now and then and I know in Scandinavia there is a huge bread culture where it is a social standing according to what bread you eat. But be careful with bread like all starchy products. If you eat a slice of bread I always recommend it with a vegetable.... like Avocado. I loooooove avocado, and lemon and pepper on this bread. Do it, try it. You will never smother it in nasty butter again. 

So here is goes my modified but deadly simple recipe for bread. All you need is a loaf tin, and the ingredients. 

This recipe is in Decilitres but easily converted to cups. 1 Deciliter = 0.4 cups

Chia & Seeded Gluten Free Bread

3 dl Sorghum Flour

2 dl Rice Flour

1 dl Rolled Oats (make sure are not gluten contaminated)

2 Tbs Quinoa Flour 

1 dl Potato Flour

1 dl Sunflower seeds

1 dl linseeds

2 Tbs Chia Seeds

1 Tsp Xantham gum

6 dl water

50 g fresh yeast

1 Tbs Rapeseed Oil

0.5 dl Agave Syrup

1 Egg white

Preheat the oven to 250 C. Sift the flours together and add all the other dry ingredients. Then combine the wet ingredients and add them to the dry ingredients. Oil the bread tin with sunflower oil. Work the mixture till dough forms, work it for a few mins. If you have a bread kneader or mixer use that. For the less bread-prepared (like me) just keep mixing it. Add it to the tin and place pumpkin seeds on the top, or whatever you have at home. Place it under a towel for 20 mins, before putting it in the oven. Let it yeast.

After yeasting place it onto a baking tray. Throw half a cup of water on the hot tray and immediately close the oven door. Pull the heat down to 200 C and bake for 60 mins. Do keep an eye on it after 45 mins, it might need longer or shorter. 

Once done pop it out the tray and leave to cool on a wooden board or cold tray. 

Viola! Gluten free pretty darn good bread. Slice it up and keep it in the freezer if you like.